1/2-1 tsp Korean chili flakes (add more as you please. Also regular chili flakes will be fine)

1 tbl Coconut Aminos or Braggs aminos (experiment with adding both if you like)

1 tbl Apple Cider Vinegar

1 1/2 heaping tbl freshly grated ginger (about a 3'' knob)

For the Sauce:

Add all of the ingredients in the work bowl of your food processor and process until smooth. Taste for seasoning by dipping a raw piece of a vegetable to experience what it will taste like against the food.

For the Stir Fry

In a wok heat the oil over medium high heat until shimmering.

Add the vegetables and cook, stirring often, until softened about 3-5 minutes.

Add the cooked protein of choice to the vegetables and add 3 tbl of sauce (1 1/2 tbl per person) along with a 2 tbls of water to thin the sauce.

If you are using leafy greens, now is the time to add them so they won't wilt too much during cooking.

Cook for a few more minutes or until the sauce is heated through and the vegetables are cooked through.

Divide between two bowls and cover with hemp seeds and freshly chopped cilantro.

Notes:

For a lighter meal you can omit the quinoa and add more hemp seeds. 3 tbl is 10 grams of complete protein to give you an idea of how much to use. I also like to add the same raw veggies, cooked quinoa (or protein of choice) on top of fresh salad greens and use the sauce as a salad dressing for an easy weekday lunch.